Description
Fermentation has evolved from ancient, ambient processes to modern, controlled bioreactors, shaping staple foods across cultures.
Technical
Fermentation converts sugars into alcohol, acids, or gases via microbial metabolism. Key reactions include alcoholic fermentation (C6H12O6 → 2 C2H5OH + 2 CO2) and lactic acid fermentation (C6H12O6 → 2 CH3CH(OH)COOH). These pathways release energy, produce flavor compounds, and preserve food.
Science
Primary Reaction
C6H12O6 → 2 C2H5OH + 2 CO2 (ethanol fermentation); C6H12O6 → 2 CH3CH(OH)COOH (lactic acid fermentation)
Sensory Profile
Aroma ()
earthynuttyumamisouryeastymustyfruityvinegaryfloralbuttery